If you love churros and you love cheesecake, this is your sign to stop choosing. Classic Churro Cheesecake is that bakery-style dessert bar moment: cinnamon-sugar crunch on top, a creamy cheesecake center, and a buttery flaky crust that makes every bite feel a little fancy.
It’s also refreshingly low-drama. No water bath. No cracking stress. Just a simple layered bake that chills into clean, sliceable squares (aka perfect for parties, potlucks, or your “I need a sweet treat” weeknight).
Why You’ll Love This
This tastes like a cinnamon-sugar churro met a classic cheesecake and decided to become the most shareable dessert ever: crisp edges, creamy middle, and a sweet-spiced topping that hits that cozy bakery vibe without requiring pastry skills.
Ingredients
- 2 (8 oz) tubes refrigerated crescent roll dough (or crescent sheets)
- 16 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- Pinch of fine salt
- 4 tbsp unsalted butter, melted
- 1–2 tbsp cinnamon-sugar (optional extra for finishing)
How to Make It
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish (or line with parchment for easy lifting and cleaner slices).
- In a small bowl, mix 1/2 cup sugar with the cinnamon. Sprinkle about half of this mixture evenly over the bottom of the prepared dish to create that churro-style base.
- Unroll one tube of crescent dough and press it into the dish to form the bottom layer. If using perforated dough, pinch seams together so it bakes like one smooth crust.
- In a mixing bowl, beat the softened cream cheese with the remaining 1/2 cup sugar until smooth and fluffy (about 1–2 minutes). Add the egg, vanilla, and salt, then mix just until combined and creamy.
- Spread the cheesecake filling evenly over the dough base. Take a minute here—an even layer means pretty, bakery-style bars later.
- Unroll the second tube of dough and lay it over the filling. Gently stretch and press to cover edge-to-edge, pinching seams if needed.
- Pour the melted butter evenly over the top dough layer, then sprinkle the remaining cinnamon-sugar mixture over everything. For extra churro energy, add a little more cinnamon-sugar at the end (optional).
- Bake for 25–30 minutes, or until the top is puffed and deeply golden with crisp edges. The center should look set (no wet jiggle), but it will continue to firm as it cools.
- Cool at room temperature for about 30–45 minutes, then refrigerate for at least 3 hours (overnight is even better for clean slices and peak cheesecake texture).
- Slice into bars with a sharp knife (wipe between cuts). Serve chilled for the creamiest bite, or let sit 10 minutes for a slightly softer, bakery-case vibe.
Tips for the Best Results
- Use truly softened cream cheese: If it’s still cool in the center, you’ll fight lumps. Let it sit out 45–60 minutes, or microwave in short bursts (no melting).
- Pinch those seams: Crescent dough perforations can split and let filling peek through. Sealing gives you a smoother top and better layers.
- Don’t overmix after adding the egg: Mix just until combined so the filling stays dense-creamy instead of airy and puffy.
- Golden top = flavor: You want a deeper golden brown for that churro-like toastiness. If your oven runs cool, add 2–4 minutes.
- Chill time is non-negotiable: Warm bars are tasty but messy. A good chill sets the cheesecake so you get neat, bakery-style slices.
- Clean slices hack: Use a sharp knife, wipe with a warm damp cloth between cuts, and your bars will look straight-up professional.
Variations
- Dulce de leche swirl: Dollop 1/3 cup dulce de leche over the filling and swirl lightly before adding the top dough layer.
- Chocolate churro cheesecake: Add mini chocolate chips over the filling (about 1/2 cup) or drizzle melted chocolate after chilling.
- Extra tangy: Add 2 tbsp sour cream to the filling for a slightly brighter cheesecake flavor.
- Mini versions: Bake in a parchment-lined 8×8-inch pan for thicker bars (start checking around 28 minutes) or cut smaller party squares.
- Spiced-up topping: Add a tiny pinch of nutmeg or cardamom to the cinnamon-sugar for a more “bakery secret ingredient” vibe.
Storage & Serving
Store Classic Churro Cheesecake covered in the refrigerator for up to 5 days. Serve chilled for the cleanest slices and that dense, creamy cheesecake feel, or let bars sit at room temp for 10–15 minutes if you prefer a softer bite. For longer storage, freeze sliced bars (wrapped well) for up to 2 months and thaw overnight in the fridge.
FAQ
Do I have to chill it before slicing?
Yes—this is what takes it from “tasty casserole situation” to crisp-edged, bakery-style bars. Chill at least 3 hours so the cheesecake layer fully sets and slices cleanly without sliding.
How do I know when it’s done baking?
Look for a top that’s golden brown and puffed, especially around the edges. The center should look set (no glossy wet spots). It will firm up more as it cools and chills, so don’t wait for it to feel rock-solid in the oven.
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and the filling can set a little softer. For that classic bakery cheesecake bite—dense, creamy, and sliceable—full-fat cream cheese is the move.
My crescent dough keeps tearing—what should I do?
If it tears, just patch it like a quilt and pinch seams together. Slight overlaps are totally fine. Crescent sheets (no perforations) are the easiest option if your store has them.
Can I make Classic Churro Cheesecake ahead for a party?
Absolutely. It’s actually better the next day because the flavors settle and the bars slice cleaner. Bake the day before, chill overnight, then slice right before serving for the prettiest presentation.